How to Whip Creme Fraiche and Sour Cream
You can whip creme fraiche (homemade or store-bought) and mascarpone in exactly the same way as you whip cream. With mascarpone, you want to get it to room temperature and then whisk it fairly gently as it will get grainy if you over-whisk. You can also whip mascarpone and cream (or creme fraiche) together in the same bowl at the same time.
[bctt tweet=”Always whip mascarpone by hand. It can get grainy quickly using a mixer.”]
You can’t whip sour cream, and you can’t add sour cream to liquid cream and expect it to whip up, but you can add some sour cream to already whipped cream without compromising its texture. Whip 1/2 cup cream until it peaks gently and then add 1/4 cup cold sour cream, continuing to whisk until you get the desired consistency.
And there you have it. All the ins and outs of whipping cream. If you have any questions about this post or questions about another baking fundamental, please shoot me an email. I’m happy to help!
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Have a lovely day.